1 c  Sorrel
4 tb Shallots; finely minced
4 tb Pine nuts; ground
3 tb Parsley; chopped
3 tb Chives; chopped
Grated peel of 4 oranges
1/4    Onions, red; chopped
1 tb Mustard, dry
1 ts Salt
1 ts Pepper, black
1 pn Pepper, cayenne
3/4 c  Oil. olive

Wash the sorrel and dry it well, by hand or in a salad spinner. Chop the
sorrel coarsely, and again squeeze away any liquid.
Blend the sorrel, shallots, pine nuts, parsley, chives, orange peel and
onion in a food processor or blender. (If using a blender, make sure these
ingredients are already finely chopped.)
Add dry mustard, salt, pepper and cayenne, and mix again. SLOWLY drizzle
in the oil while the blade is moving. Transfer to tempered glass jars and
store in refrigerator (for up to 8 to 10 weeks) or in the freezer for up to
a year.
NOTES: Sorrels peak season is summer, although you can find hothouse
sorrel year round in some stores. You may reduce the amount of orange peel
by 1/4 or 1/2 if youd like to emphasize the sorrel or other flavors.
Walnuts or almonds may be substituted for the pine nuts.